Cookbook:Breaded Chicken Livers

Cookbook | Ingredients | Recipes

Traditional chicken livers are breaded and fried in hot oil. Chicken livers, along with gizzards and hearts, can be obtained from most grocers.



  1. Trim the sinews [[1]] from the livers.
  2. Coat the livers in flour and knock off any excess.
  3. Carefully place the livers in a hot, oiled pan.
  4. Fry for 2-3 minutes on each side, until golden brown on the outside and just pink on the inside.
  5. Serve hot.


  • Cayenne pepper can also be added to the flour.
  • Chicken livers are sometimes cooked with chicken gizzards and chicken heart; while heart are cooked very much like livers, gizzards require additional cooking time due to their density.